Smørrebrød

[nverland]

Cream Cheese and Salmon Smørrebrød

4 thin slices pumpernickel or rye bread, crusts trimmed
4 tsp (20 ml) butter at room temperature
2 oz (57 g) cream cheese at room temperature
3 oz (85 g) thinly sliced smoked salmon
16 paper-thin slices of cucumber

Spread the bread with butter, being careful to cover the bread
completely. Cut each piece of bread in half to make rectangles
about 2x4 inches (5x10 cm). Spread with cream cheese and
top each with smoked salmon and 2 slices of cucumber.
Makes 8 smørrebrød.

Unless you have some leftover turkey, I suggest you buy sliced
turkey breast from your local deli. Lingonberries are much easier
to find in Denmark than most other places, so feel free to use
cranberries instead.

Turkey and Lingonberry Smørrebrød

4 slices French or Italian bread
4 tsp (20 ml) butter at room temperature
2 tsp (10 ml) Dijon mustard
4 lettuce leaves
4 thin slices cold cooked turkey breast
¼ cup (60 ml) lingonberry preserves or cranberry relish

Spread the bread with butter, being careful to cover the bread
completely. Spread each with mustard. Place a lettuce leaf on
each piece of bread, top with the sliced turkey, and garnish with
a dollop of lingonberry preserves or cranberry relish. Makes 4
smørrebrød.

Scandinavians often cook a roast beef for the sole purpose
of serving it cold on their smorgasbords and smørrebrød.
Fortunately, we have ready access to cooked, sliced roast
beef in our supermarkets and deli counters.

Beef and Onion Smørrebrød

4 thin slices pumpernickel or rye bread, crusts trimmed
4 tsp (20 ml) butter at room temperature
2 tsp (10 ml) Dijon mustard
4 thins slices cold roast beef (about ¼ lb, 110 g)
4 thin slices tomato
4 tsp (20 ml) sour cream
¼ cup (60 ml) canned crisp fried onions, crumbled

Spread the bread with butter, being careful to cover the bread
completely. Spread with mustard and place the beef on the
bread, gathering it or ruffling it so it doesn’t hang over the edges.
Top with a slice of tomato, a dollop of sour cream, and sprinkle
with the fried onions. Makes 4 smørrebrød.

Just about any aged cheese can be used on this smørrebrød,
but Havarti lends a note of Danish authenticity.

Havarti and Walnut Smørrebrød

4 thins slices firm white bread, crusts removed
4 tsp (20 ml) butter at room temperature
4 slices Havarti or other strongly flavored cheese
16 walnut halves
3 Tbs (45 ml) orange marmalade or other fruit jam

Spread the bread with butter, being careful to cover the bread
completely. Top each with a slice of Havarti and place 4 walnut
halves on each. Top each walnut with a small dollop of marmalade.
Makes 4 smørrebrød.